Fresh Corn Risotto Recipe

Name: Fresh Corn Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 cups chicken stock or low-sodium broth; 1 bay leaf; 3 tablespoons extra-virgin olive oil; 1 medium onion, very finely chopped; 1 1/2 cups arborio rice (12 ounces); 1/2 cup dry white wine; 1 cup white corn kernels (from 2 ears); 1 cup freshly grated Parmigiano-Reggiano cheese; 2 tablespoons unsalted butter, cubed; Salt; Freshly ground pepper

Servings: persons

6 cups chicken stock or low-sodium broth
1 bay leaf
3 tablespoons extra-virgin olive oil
1 medium onion, very finely chopped
1 1/2 cups arborio rice (12 ounces)
1/2 cup dry white wine
1 cup white corn kernels (from 2 ears)
1 cup freshly grated Parmigiano-Reggiano cheese
2 tablespoons unsalted butter, cubed
Salt
Freshly ground pepper

1
In a medium saucepan, bring the chicken stock to a boil with the bay leaf.
2
Keep the stock warm over very low heat.
3
In a large saucepan, heat the olive oil.
4
Add the onion and cook over moderately high heat, stirring, until softened, about 2 minutes.
5
Add the rice and cook, stirring until opaque, about 3 minutes.
6
Add the white wine and cook, stirring, until completely absorbed, about 1 minute.
7
Add 1 cup of the warm stock and cook over moderate heat, stirring, until nearly absorbed.
8
Continue adding the stock 1 cup at a time and stirring until it is absorbed between additions.
9
After about half of the stock has been added, stir in the corn, then add the remaining stock.
10
The rice is done when it's al dente and creamy, about 25 minutes total.
11
Stir in the cheese and butter; season with salt and pepper.
12
Discard the bay leaf and serve.

1167

kcal

Calories

Fat

Carbs

126

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 6 cups chicken stock or low-sodium broth, 1 bay leaf, 3 tablespoons extra-virgin olive oil, 1 medium onion, very finely chopped, and more.

Yes, Fresh Corn Risotto falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Fresh Corn Risotto

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions